👨‍🍳 作り方

1. 1

   Place the chicken pieces in a large pot and cover with water. Bring to a boil, skimming off any foam or impurities that rise to the surface. Reduce heat to medium-low, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and tender.

   💡 プロのコツ: Using a whole chicken will yield a richer broth.
2. 2

   Remove the chicken from the pot and set aside to cool slightly. Strain the broth into a clean pot, discarding the solids (or reserve chicken meat for another use).

   💡 プロのコツ: Ensure the broth is clear for a better soup appearance.
3. 3

   Bring the strained broth back to a simmer. Add the uncooked rice and cook until the rice is tender, about 15-20 minutes.

   💡 プロのコツ: Short-grain rice helps to thicken the soup slightly.
4. 4

   While the rice is cooking, prepare the avgolemono mixture. In a medium bowl, whisk together the eggs until light and frothy. Gradually whisk in the lemon juice until well combined.

   💡 プロのコツ: Room temperature eggs are less likely to curdle.
5. 5

   Once the rice is cooked, remove the pot from the heat and let it cool for a few minutes. This prevents the eggs from scrambling.

   💡 プロのコツ: Temper the egg mixture gradually to avoid sudden temperature changes.
6. 6

   Slowly ladle about 2 cups of the hot broth into the egg-lemon mixture, whisking constantly. This is called tempering.

   💡 プロのコツ: Add the broth very slowly, a ladleful at a time.
7. 7

   Pour the tempered egg-lemon mixture back into the pot of soup, whisking continuously. If using peas, add them now.

   💡 プロのコツ: Keep whisking as you pour to ensure a smooth, creamy texture.
8. 8

   Return the pot to low heat and stir gently for about 5 minutes, until the soup thickens slightly. Do not let it boil, as this can cause the eggs to curdle.

   💡 プロのコツ: The soup should not boil after adding the avgolemono mixture.
9. 9

   Season with salt and freshly ground black pepper to taste. If you reserved chicken meat, you can shred it and add it back to the soup.

   💡 プロのコツ: Add lemon juice gradually to achieve your desired level of tartness.
10. 10

    Serve hot, garnished with extra black pepper and a sprinkle of fresh parsley or dill if desired.

    💡 プロのコツ: Some traditionalists add a tiny pinch of cinnamon.